Type what you have

Ingredients

• ✓ garlic granules
• lemon wedge
• onion
• tomato
• lettuce
• butter
• hamburger bun
• vegetable oil
• paprika
• cayenne pepper
• salt
• seafood seasoning
• black pepper
• crabmeat
• cracker crumb
• bread crumb
• parsley
• red onion
• egg
• mayonnaise
• pepper
• salt
• hot pepper sauce
• horseradish
• white wine vinegar
• ketchup
• parsley
• grainy mustard
• green onion
• mayonnaise

Instructions

1. 1 Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.
2. 2 Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.
3. 3 Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.
4. 4 Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.
5. 5 Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.
6. 6 Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.
7. 7 Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.
8. 8 Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.

By Ball Park Buns

Ingredients

• ✓ garlic granules
• pork tenderloin
• cajun seasoning
• celery salt
• onion powder
• white sugar
• avocado oil
• apple cider
• apple cider vinegar
• maple syrup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
3. 3 Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
4. 4 Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
5. 5 Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
6. 6 Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
7. 7 Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

By Bren

Ingredients

• ✓ garlic granules
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• cumin
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce
• hot sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ garlic granules
• butter
• onion
• broccoli
• chicken broth
• heavy cream
• cheddar cheese
• crema con sal
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add onion and butter; sauté until fragrant, about 5 minutes. Add broccoli, chicken broth, and whipping cream.
2. 2 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes, then switch to the quick-release method to release remaining pressure, about 5 more minutes. Unlock and remove the lid.
4. 4 Stir in Cheddar cheese, crema con sal, and garlic granules. Season with salt and pepper and serve immediately.

By thedailygourmet

Ingredients

• ✓ garlic granules
• butter
• beef stew meat
• adobo seasoning
• salt
• black pepper
• cumin
• coriander
• garlic
• beef broth
• russet potato
• corn
• carrot
• chayote squash
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Ingredients

• ✓ garlic granules
• hot dog bun
• tomato sauce
• garlic granule
• herb blend
• paprika
• salt
• black pepper
• mild sausage
• olive oil
• herb blend
• pepperoni
• mozzarella cheese
• parmesan cheese
• oregano
• crushed red pepper

Instructions

1. 1 To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat.
2. 2 When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes.
3. 3 Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside.
4. 4 Preheat oven to 400 degrees F.
5. 5 Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl.
6. 6 Open hot dog buns and arrange on sheet pans covered in foil.
7. 7 Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas.
8. 8 Brush the buns with the olive oil mixture.
9. 9 Toast buns in the oven for about 5 minutes, just until edges begin to brown.
10. 10 Remove pan from oven and spread each of the buns with the warm tomato sauce.
11. 11 Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses.
12. 12 Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling.
13. 13 Serve garnished with fresh oregano leaves and crushed red pepper, if desired.

By Ball Park Buns